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Cumin and Ginger Rubbed Pork Tenderloin Recipe

Recipe byPhil

2 tablespoons cumin
1/2 teaspoon crushed red pepper
1 clove garlic, smashed and finely chopped
1-inch piece ginger, peeled and grated on a zester
Kosher salt
Black pepper
Pork tenderloin (surprisingly a 4-5 oz portion per person can be plenty. organic from whole foods was delish, but trader joe's is also good)
1 tbsp extra-virgin olive oil


  1. In a bowl, rub tenderloin with cumin, crushed red pepper, garlic, ginger, salt, pepper  (alternatively, can use some chile powder, cinnamon, paprika, salt, and pepper)
  2. Cover and let rub sink in to the meat in the refrigerator for 5 minutes - 12 hours
  3. Remove bowl from refrigerator 15-30 minutes before cooking
  4. Preheat oven to 425 degrees
  5. Heat cast iron pan on stove top on medium-high heat
  6. Add olive oil to pan
  7. Sear tenderloin on all sides
  8. Place pan in oven for about 15 minutes. 
  9. Lower heat to 375, and cook for about 10 minutes per pound.  All tenderloins have a different thickness.  Test doneness by the texture.  If when you press it it's very soft, it's not quite done.  If you press and there is some resistance, it's done.  It will continue to cook after removing from heat.  BE VERY CAREFUL NOT TO OVERCOOK - all ovens cook a different speeds and this lean meat is not very forgiving.
  10. Remove from heat and let stand 10 minutes before cooking.


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